Color parameters, total phenolic and anthocyanin content in various rice cultivars
2010
Nipattha Chatsuwan(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Varipat Areekul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Fifty-one various color rice cultivars were classified using color parameters, lightness (L*), redness (a*), yellowness (b*), chroma (Co), hue angle (ho) and different color (delta E). Rice was classified into four groups: pigmented 2 groups (red and purple/dark) and non-pigmented 2 groups (brown and white). In addition, total phenolic content, and anthocyanin of fifty-one various color rice cultivars were examined. The total phenolic content (TPC) and anthocyanin varied significantly and ranged from 0.194-8.702 mg GAE/g (dry basis) and 0.0012-6.676 mg/g (dry basis), respectively. The extracts from pigmented rice exhibited higher total phenolic and anthocyanin than those from the non-pigmented varieties. Among them, glutinous dark rice (GDR) had the highest levels of TPC and anthocyanin. The significant correlation coefficient was also noted between TPC and anthocyanin (0.845) indicating that anthocyanin correlated to TPC in rice genotype. Some color parameters such as lightness (L*) and yellowness (b*) showed good negative correlation with total phenolic content while only b* parameter had good negative correlation to anthocyanin. However, color different (delta E) showed good correlation with total phenolic content.
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